The Silver Palate's Corn Bread-Sausage Stuffing With Apples

Name: The Silver Palate's Corn Bread-Sausage Stuffing With Apples
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 60
Cuisine: Global
Ingredients: 710 milliliters coarsely crumbled white bread (French or homemade preferred); 710 milliliters coarsely crumbled whole-wheat bread; 454 grams lightly seasoned bulk sausage (breakfast sausage with sage is best); 710 milliliters coarsely crumbled corn bread; 1 teaspoon dried sage; 2 teaspoons dried thyme; 118 milliliters chopped fresh Italian (flat-leaf) parsley; 355 milliliters shelled pecan halves; 60 servings Salt and freshly ground black pepper, to taste; 3 tart apples (Jonathan and Winesap are good), cored and chunked; do not peel; 12 Tbsps (1 1/2 sticks) unsalted butter; 591 milliliters finely chopped yellow onions

The Silver Palate's Corn Bread-Sausage Stuffing With Apples might be just the side dish you are searching for. One portion of this dish contains roughly 2g of protein, 6g of fat, and a total of 85 calories. This recipe serves 60. This recipe covers 3% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. Head to the store and pick up coarsely corn bread, tart apples, lightly seasoned bulk sausage, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 325°F.

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Oven

Melt half of the butter in a skillet over medium heat.

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Butter

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Frying Pan

Add the chopped onions and cook, partially covered, until tender and lightly colored, about 25 minutes,

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Onion

Transfer the onions and butter to a large mixing bowl.

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Butter

Onion

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Mixing Bowl

Melt the remaining butter in the same skillet.

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Butter

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Frying Pan

Add the apple chunks and cook over high heat until lightly colored but not mushy.

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Apple

Transfer the apples and butter to the mixing bowl.

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Apple

Butter

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Mixing Bowl

Crumble the sausage into the skillet and cook over medium heat,stirring, until lightly browned. With a slotted spoon, transfer the sausage to the mixing bowl and reserve the rendered fat.

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Sausage

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Slotted Spoon

Mixing Bowl

Frying Pan

Add the remaining ingredients to the ingredients in the mixing bowl and combine gently. Cool completely before stuffing the bird; refrigerate if not used promptly.

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Stuffing

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Mixing Bowl

If you do not wish actually to stuff the bird (goose or duck. for example, can make the stuffing greasy), spoon it into a casserole. Cover the casserole and set into a large pan.

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Stuffing

Whole Duck

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Frying Pan

Pour hot water around the casserole to come halfway up the sides,

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Water

Bake for 30 to 45 minutes, basting occasionally with the cooking juices from the bird or with the reserved sausage fat if necessary.

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Sausage

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Oven

Equipment

Ingredients

Servings:

710milliliters

coarsely crumbled white bread (French or homemade preferred)710milliliters

coarsely crumbled whole-wheat bread 454grams

lightly seasoned bulk sausage (breakfast sausage with sage is best)710milliliters

coarsely crumbled corn bread 1teaspoon

dried sage 2teaspoons

dried thyme 118milliliters

chopped fresh Italian (flat-leaf) parsley 355milliliters

shelled pecan halves 60servings

Salt and freshly ground black pepper, to taste 3

tart apples (Jonathan and Winesap are good), cored and chunked; do not peel 12Tbsps

(1 1/2 sticks) unsalted butter 591milliliters

finely chopped yellow onions

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Cornbread works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Gunderloch Estate Riesling Dry with a 4.3 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.